Rotel Cream Cheese Sausage Balls
Make these easy, cheesy, and spicy sausage balls using cream cheese and Rotel. They are perfect for parties, game days, or any gathering.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: About 30 balls
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 pound bulk pork sausage
- 8 ounces cream cheese, softened
- 1 (10 ounce) can Rotel original diced tomatoes and green chilies, drained well
- 2 cups Bisquick or similar baking mix
- 1 cup shredded sharp cheddar cheese (optional, for extra cheese)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the bulk pork sausage, softened cream cheese, and the well-drained Rotel. Mix these ingredients together thoroughly until they are evenly combined.
- Add the Bisquick baking mix to the sausage mixture. Mix until just combined; do not overmix. If you are using the optional cheddar cheese, mix it in now.
- Roll the mixture into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for 15 to 20 minutes, or until the sausage balls are lightly browned and cooked through.
- Remove from the oven and let them cool slightly on the baking sheet before serving.
Notes
- Drain the Rotel very well; excess liquid will make the balls fall apart during baking.
- For a make-ahead option, prepare the balls, place them on a tray, and freeze them unbaked. Bake directly from frozen, adding about 5 minutes to the baking time.
- If you prefer a less spicy flavor, use the mild Rotel variety.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 1
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 6
- Cholesterol: 30